Apple Glazed Berkshire Pork Chops

We recently enjoyed another treat from D’Artagnan (www.dartagnan.com) – a special offer on Berkshire Porterhouse Chops.

These chops were juicy and tender, with the perfect amount of fat marbleized throughout the meat.  The preparation was very simple.  I seasoned the chops with salt and pepper, then made a drizzle consisting of a dash of cinnamon, a pinch of nutmeg, a few tablespoons of brown sugar and several tablespoons of maple syrup.  After searing both sides of the chops on a grill pan on medium high heat on the grill, I poured two cups of Chadds Ford Winery’s Spiced Apple wine atop the pork.  The apple wine created a sweet glaze as I continued to grill the chops for about 7 to 8 minutes per side.

Berkshire Pork Chops

What side dish could stand up to these generous chops?  Baked apples, of course.

Baked Apple

5 responses to “Apple Glazed Berkshire Pork Chops

  1. Do you put the drizzle on during the browning?

    • Thank you for visiting my blog…I drizzled the brown sugar mixture on the pork before browning. Hope you enjoy the recipe!

      • Thanks. It looks great. Maybe you’ll share your favorite apple baking method, too?

      • Certainly…the most recent apple baking method I tried is as follows:
        Slice the tops off 6 Golden Delicious apples and core with a pairing knife and melon baller. Stand the apples in a Pyrex dish. Mix 1/2 cup dark brown sugar with 1 teaspoon each of cinnamon and nutmeg. Then, place the sugar mixture and 1 tablespoon of maple syrup in each core. Also, place 1 tablespoon of salted butter on top of each core before covering with the apple tops. Add water to the pan so that it is about 1/4 inch deep. Bake in an oven preheated to 350 degrees for 1 hour, until the apples are soft. Twice during baking, spoon the liquid over the apples. About halfway through baking, drizzle a bit more syrup onto the apples.
        I also tried this with Bartlett pears, and they turned out delicious! Bon appétit!

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